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Salmon with Asparagus and Mushrooms Recipe

   
 

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     Salmon with Asparagus and Mushrooms

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
4 fresh or frozen skinless salmon fillets, about 1 inch thick (about 1 pound total)
Kosher salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 cups sliced assorted fresh mushrooms (such as button, cremini, and/or stemmed shiitake)l
1 cup chopped onion
6 cloves garlic, minced (1 tablespoon minced)
1 tablespoon chopped fresh thyme
1 cup dry white wine
 
1 cup clam juice, fish stock, chicken stock, or chicken broth
2 cups 1-1/2-inch-long pieces asparagus
1 cup cherry tomatoes, halved
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon lemon jui ce
Fresh thyme sprigs (optional)

Instructions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish fillets. Season fish with kosher salt and pepper. Set aside. 2. In a large skillet heat 1 tablespoon of the olive oil over medium heat. Add mushrooms; cook about 5 minutes or until golden brown. Add onion, garlic, and thyme; cook until mushrooms are tender, stirring occasionally. Add wine. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until liquid is reduced to 1/4 cup.
3. Add clam juice. Return to boiling; reduce heat. Simmer, uncovered, about 15 minutes more or until liquid is reduced to 3/4 cup. Add the asparagus. Cover and cook about 3 minutes or until asparagus is crisp-tender. Stir in tomatoes, parsley, and lemon juice. Season to taste with kosher salt and pepper. Transfer to a serving platter and keep warm. 4. In the same skillet heat the remaining 1 tablespoon olive oil over medium heat. Add salmon; cook for 4 to 6 minutes per 1/2-inch thickness of salmon or until salmon flakes easily when tested with a fork, turning once. Serve salmon over vegetable mixture. If desired, garnish with fresh thyme. Makes 4 servings.
Nutrition Facts Per Serving- Servings Per Recipe- 4 Calories- 371 Protein(gm)- 28 Carbohydrate(gm)- 12 Fat, total(gm)- 20 Cholesterol(mg)- 67 Saturated fat(gm)- 4 Dietary Fiber, total(gm)- 3 Sodium(mg)- 289 Diabetic Exchanges Vegetables(d.e)- 2 Other Carb(d.e)- 1 Lean Meat(d.e)- 4 Fat(d.e)- 3


Originally Submitted
3/25/2012





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